NOW THAT’S A
OUT TH
A side of 3D carrots and crickets
Insects are a great source of protein, but can we really stomach them? Some scientists think we now could.
A team of scientists has engineered a way to incorporate alternative proteins, such as crickets, with vegetables, including carrots, and print them in 3D.
CAN YOU MAKE THAT MAKE SENSE? The idea is relatively simple; consuming insects as an alternative protein is becoming an attractive solution to a lot of questions around sustainability but making them palatable has always been a difficult conundrum. Now, scientists have used 3D food printing to mix carrots and crickets to create a visually appealing dish. “The appearance and taste of such alternative proteins can be disconcerting for many. This is where the versatility of 3D food printing rises to the challenge as it can transform the way in which food is presented and overcome the inertia of consumer inhibitions,” Prof Chua Chee Kai, co-author from the Singapore University of Technology and Design, said.
WHAT’S THE INNOVATION? 3D printing in food has been around for some time as a concept, but the approach used by Kai and his peers allows them to optimise protein ink formulations (from insects).
The team used crickets, larvae and a few other protein-rich insects with commonly-eaten vegetables, such as carrots to improve the overall flavour. Carrot powder helped provide mechanical strength, as well as taste, nutrients and colour to the formulated inks. Meanwhile, they also experimented with alternative proteins such as soy, spirulina, cricket, black soldier fly larvae, and sericin.
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BUT WHY INSECTS? The demand for protein-rich foods has sparked a big debate in the era of chasing carbon-neutral goals and climate change. According to the UN’s Food and Agriculture Organisation, animal agriculture accounts for 14.5% of all anthropogenic greenhouse-gas emissions – giving just an idea of how much we could salvage just by eliminating this from the equation.
